Have you ever stopped and wondered why it is that the first thing we are prescribed when sick is a bowl of chicken soup?

Chicken contains a lot of Vitamin B that is essential in producing energy and the formation of red blood cells. It also strengthens the nervous system and is good for the heart, skin, and digestive system.

Vitamin B3, also called niacin, is of particular benefit to the heart. Dark meat is generally higher in iron and zinc which makes it more effective at boosting the immune system. White meat in contrast is higher in potassium and phosphorus. These nutrients are necessary for the formation of strong teeth and bones, as well as for tissue repair.

There is a large body of evidence that suggests that the nutrients in chicken, particularly when cooked into a soup, are beneficial for stopping the spread of infection while reducing inflammation.

Toss in parsley, sage, or thyme into your soup, and you add the extra benefit of congestion relief, digestive aid, and remedy for sinus infection.

1. Add all items to a large stock pot and allow to come to a boil
2. Reduce to simmer for 4-5 hours
3. Skim away any of the brown foam that appears and discard
4. Allow soup to fully cool then remove garlic, thyme sprigs and chicken
5. Dice up remaining chicken that hasn’t broken down in the cooking process and toss back into soup (discard thyme and garlic)
6. Heat and serve with fresh parsley or sprig of thyme for garnish. Enjoy!!

(For slow-cooking option, add all items to your pot and set to lowest cooking temperature for approx. 6-8 hours. Use deboned chicken).